A friend of mine, John from BocaEats, wrote up an EDU for a casserole made of delicious Thanksgiving leftovers that included an apple. Now, John insists that the only apple that works for this recipe is a Macintosh, but I would like to politely disagree. I used Galas, and they rocked in this dish. I want to thank him for his inspiration, because this was probably one of the most creative ways I’ve ever eaten Thanksgiving leftovers, and it. was. delicious.
- Leftover chopped Thanksgiving meat (I used duck and turkey, about 1 lb. total)
- 2 cups homemade chicken, turkey, or duck stock (I used duck)
- sea salt and freshly ground pepper
- fresh thyme and sage, leaves picked and chopped
- 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 10-12 slices of day-old bread, toasted in a 350 degree oven until brown, and torn into bite sized pieces
- 2 Gala apples, cored and chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 4 Tbsp butter
- 1 can cream of something-or-other soup (I used cream of celery)
Preheat oven to 350 degrees. In a saucepan over medium heat, melt 4 Tbsp butter. Add the onion, celery, sage, and thyme and saute until transclucent – about 5 minutes. Add the apple, and coat with a bit of the butter, and cook for another minute. Sprinkle the cinnamon and nutmeg over the top and give it a bit of a stir.
Add the stock, and bring to a boil. Mix in the can of cream of celery (mushroom, chicken, etc.) soup, and season with salt and pepper to taste. Cook this over medium heat until well combined. Remove from the heat. Toss in the duck, turkey, and torn bread pieces and mix together until well combined.
Add the mixture to a prepared 9×9 baking dish, and bake until golden brown, about 30 minutes.